How to Roast Chicken Like a Chef

Learn how to roast a chicken like a chef - no fuss, no gimmicks. In this video, I walk you through a simple yet flavourful roast chicken recipe, from making an easy seasoning blend to prepping the bird and even hanging it in the oven for that ultimate crispy skin. We’ll also make a rich, homemade gravy using the roasted veggies. Whether you're going for classic or rotisserie-style, this guide has you covered.

Check Out The Recipe Video Below

How to Roast Chicken Like a Chef

Ingredients

For the Chicken:

1 x Whole Chicken (around 1.5–2kg)

4 tsp x Flaky Sea Salt (e.g., Maldon)

1 tsp x Dried Thyme

Cracked Black Pepper (to taste)

2–3 sprigs each of fresh herbs (thyme, rosemary, sage — or your choice)

½ Bulb Garlic (halved)

Olive oil (or soft butter)

For the Vegetable Base (for Gravy):

2 x Carrots, roughly chopped

2 x Celery Sticks, roughly chopped

1 x Brown Onion, quartered (skin on)

½ Bulb Garlic (remaining half)

For the Gravy:

1 Tbsp x Plain Flour

500 ml x Chicken Stock (or water, or a mix with white wine)

Salt & Pepper to taste

Method

Make the Simple Seasoning

In a small bowl, mix flaky sea salt, dried thyme, and a generous amount of cracked black pepper.Stir until well combined.

Prepare the Vegetable Base

Roughly chop the carrots, celery, and onion. No need to peel them.

Add the remaining half bulb of garlic (cut crosswise).

Place all vegetables on a tray that will go at the bottom of the oven.

Prep the Chicken

Pat the chicken skin dry using kitchen paper - dry skin = crispy skin!

Season the inside of the cavity with a pinch of the salt mix.

Stuff the cavity with the fresh herbs and garlic half.

Rub olive oil (or butter) all over the chicken to help the seasoning stick.

Generously season the outside of the chicken from a height for even coverage.

Optional: Dry Brine (If You Have Time)

Refrigerate the seasoned chicken, uncovered, for 6–8 hours to allow flavours to penetrate and keep the meat juicy.

Choose a Cooking Method

Option 1 (Standard):Place the chicken on a wire rack over the tray of vegetables.

Option 2 (Rotisserie-style):Tie the chicken with butcher’s twine and hang it from the oven rack above the veg tray. (See video for tying method.)

 Roast the Chicken

Preheat oven to 220°C (fan).

Place vegetables on the lowest rack and chicken above it.

Roast at 220°C for 20 minutes, then reduce to 180°C and cook for another 30–40 minutes, or until internal temp reads 72°C.

Rest the Chicken

Remove from oven and let it rest on a wire rack for at least 10 minutes before carving.

To Carve:

• Remove legs: Cut between breast and leg, then through the joint.

• Remove breasts: Slice alongside the breastbone and peel away.

• Remove wings if desired.

• Slice breasts as thick or thin as preferred.

To Make the Gravy:

1. Place the roasted veg tray over medium heat.

2. Add 1 tbsp plain flour and stir for 2 minutes to cook out the flour.

3. Pour in chicken stock (or other liquid) and stir well.

4. Simmer until slightly thickened.

5. Strain through a sieve into a saucepan.

6. Simmer, season to taste, and serve hot.

Toms Notes

• Hanging Method gives extra crispy skin, but placing the chicken on a rack works beautifully too.

• Don’t skip resting - it keeps the juices in.

• Save the carcass for stock!